Yoshimi Kato is a highly recognized blacksmith from Echizen, Japan. After being apprenticed to his father-in-law, Hiroshi Kato, who also trained blacksmiths such as Yu Kurosaki, he now stands at the front of the forge, which belongs to the iconic Takefu Knife Village.
Yoshimi-san is known for hardening steel exceptionally well, and for his knives, which are beyond the usual beautiful, especially his damask cladding, we think they are some of the absolute best you can find.
This gyoto measures 210mm and has the stainless alloy VG-10 as core steel. The core is then covered with Kato-san's really beautiful and complex Damascus cladding. A really nice piece of craftsmanship.
| Brand/series |
Yoshimi Kato - VG-10 Damascus |
|
Type |
Petty/Utility |
|
Forging and steel
|
VG-10 Core steel with a stainless damascus cladding |
|
Grinding
|
50/50 |
|
Handle type
|
Western YO-Handle made of red/black pakka |
|
Stainless steel
|
Yes! |
|
Hardness
|
62-63
|
|
|
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
